Prep: Preheat oven to 350°F. Grease a 10x15 or similar size baking dish.

Mix the batter: Add the eggs, sugar, melted butter and pumpkin to a large bowl and mix together using a stand mixer or electric hand mixer until well combined , 2-3 minutes.

In a separate bowl whisk together the flour, cinnamon, baking powder, baking soda and salt.

Add half of the dry ingredients to the pumpkin mixture and mix until combined. Add the remaining flour and mix together.

Pour the batter into the prepared baking dish.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool completely. The cake can be refrigerated to cool faster.

Prepare the icing. To a mixing bowl add the softened butter and cream cheese. Cream together using a mixer until smooth. Add the vanilla and the powdered sugar and little at a time, beating in between adding the powdered sugar, until smooth.

When the cake is completely cooled, evenly spread the icing over top and cut into slices. Ensure the cake is completely cooled or the icing will melt into the cake.

Refrigerate leftovers.

This can be prepared the day before serving. You can choose to frost the cake and refrigerate, or frost just before serving.